How I Make The Best Saucy Cheesy Stuffed Shells

By Sip and Feast · 90 min

Ingredients

Instructions

1. Heat olive oil in a large pot over medium heat, add the sliced garlic and sauté until golden, about 2 minutes. Add the red pepper flakes and cook 30 seconds more.
2. Add the tomato paste and cook 5 minutes, stirring often; if it starts to burn, add some of the water. Add the remaining water and the plum tomatoes, and bring to a lively simmer.
3. Season the sauce with salt and pepper to taste. Turn the heat to low, cover with the lid cracked, and stir occasionally. Stir in the torn basil a few minutes before assembling.
4. Preheat the oven to 400°F.
5. Bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Blanch the baby spinach for 30 seconds, drain, squeeze out as much water as possible, then chop.
6. Boil the shells in the same pot until very al dente, about 3 minutes less than the package directions, stirring often. Drain, spread on clean towels to drain for a few minutes, then move to a parchment-lined sheet to cool.
7. Combine the ricotta, 2 cups of the mozzarella, 1/2 cup Pecorino Romano, parsley, spinach and garlic powder. Season to taste with salt if desired, then add the 2 beaten eggs and mix.
8. Spread a 1-inch layer of sauce on the bottom of a large baking dish (two 9x13 dishes or one 13x18 deep pan).
9. Fill each cooled shell with the ricotta mixture using a spoon or piping bag, and place them seam side up in the dish.
10. Spoon more sauce over the shells without covering them fully. Sprinkle the remaining mozzarella and Pecorino on top. Cover with parchment, then foil.
11. Bake covered for 20 minutes. Remove the covering and bake 15 minutes more until bubbly and crisp. Broil the top for the last 1-2 minutes if you like, watching carefully.
12. Let the shells rest at least 10 minutes before serving. Serve extra sauce on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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